These fluffy baked pumpkin spice donuts are full of warm flavors and perfect for autumn! With pumpkin puree and a mix of spices, they’re both tasty and cozy.
Who doesn’t love a sweet treat that smells like a fall festival? I love enjoying these donuts fresh out of the oven with a cup of coffee — it feels like a hug in a bite!
Making them is so easy; I just mix, bake, and sprinkle them with a little cinnamon sugar! They disappear quickly, so I often have to make a double batch. Can’t resist! 😊
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree works great, but you can use homemade pumpkin puree if you have the time! Just roast and blend fresh pumpkin until smooth. It’s slightly more work, but the taste is fantastic.
Eggs: If you’re vegan or allergic to eggs, you can substitute each egg with 1/4 cup unsweetened applesauce or use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit until gel-like).
Oil: Vegetable oil is a solid choice for moisture, but melted coconut oil adds a lovely flavor! If you’re watching your health, you can use unsweetened applesauce as a oil substitute for lighter donuts.
Spices: Ground spices folks usually have are nutmeg, ginger, and cloves. If you’re missing one, you can try a pumpkin spice blend from your pantry instead. It’s handy and still gives you that classic flavor!
Why is Mixing Important for Donuts?
A vital step in making great donuts is how you mix the ingredients. You want to combine wet and dry ingredients without over-mixing. Over-mixing leads to dense donuts. Here’s how to get it just right:
- Mix the wet ingredients until smooth first.
- When adding the dry ingredients, fold gently with a spatula or wooden spoon; it’s okay if there are small lumps. This keeps them light and fluffy.
- Be quick—just stir until everything is blended together, and then stop immediately!
By following this simple technique, you’ll be sure to have soft, fluffy donuts every time!
Baked Pumpkin Spice Donuts
Ingredients:
- For the Donuts:
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- For the Cinnamon Sugar Coating:
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons unsalted butter, melted
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 12-15 minutes to bake. Including cooling time, you’ll need around 30 minutes before they’re ready to eat!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While it’s warming up, grab your donut pan and lightly grease it with cooking spray or butter to ensure the donuts won’t stick.
2. Mixing Wet Ingredients:
In a large mixing bowl, add the pumpkin puree, eggs, brown sugar, granulated sugar, vegetable oil (or melted coconut oil), and vanilla extract. Use a whisk to mix everything together until it’s smooth and well combined. This is where all the delicious flavor starts!
3. Combining Dry Ingredients:
In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Mixing them well ensures all the flavors will be evenly distributed throughout your donuts.
4. Bringing It All Together:
Now, gradually add the dry ingredients to the wet mixture. Stir gently just until everything is combined. Remember, don’t overmix! A few lumps are okay—this will help keep your donuts light and fluffy.
5. Filling the Donut Pan:
Using a spoon or piping bag, fill each cavity in your donut pan about 3/4 full with the batter. This gives them room to rise without overflowing.
6. Baking Time:
Place the donut pan in the preheated oven and bake for 12-15 minutes. You’ll know they’re done when a toothpick inserted into a donut comes out clean. Keep an eye on them to prevent overbaking!
7. Cooling Off:
Once baked, remove the pan from the oven and let it cool for about 5 minutes. After that, gently transfer the donuts to a wire rack to cool a little more. This helps maintain their fluffy texture.
8. Candy Coating:
While the donuts are still warm, brush each one with melted butter, then dip them into the cinnamon sugar mixture. Make sure they’re well coated for that sweet, crunchy topping!
9. Serve and Enjoy:
Your delicious baked pumpkin spice donuts are now ready! They can be enjoyed warm, or at room temperature. Pair them with your favorite hot drink, and you’re all set for a cozy treat!
These donuts are soft and moist, bursting with cozy pumpkin spice flavors—perfect for fall gatherings or a delightful breakfast. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! If you prefer fresh pumpkin, roast a pumpkin until tender, scoop out the flesh, and blend it until smooth. Just be sure to drain any excess moisture for the best texture.
What Can I Substitute for Eggs in This Recipe?
You can replace each egg with 1/4 cup of unsweetened applesauce or a flax egg (mix 1 tablespoon ground flaxseed with 2.5 tablespoons of water). This will keep your donuts moist and delicious without using eggs!
How Should I Store Leftover Donuts?
Store any leftover donuts in an airtight container at room temperature for up to 3 days. If you want to keep them longer, consider freezing them—just make sure to wrap them well to prevent freezer burn!
Can I Add Other Flavorings or Mix-Ins?
Definitely! Feel free to add chocolate chips, nuts, or dried fruit to the batter for extra flavor and texture. Just make sure not to overfill the donut pan to keep the proper shape.
